In celebration of #greatbritishpeaweek, Chef Tutor Matthew Taiano teaches you how to make a vibrant pea risotto which turns a freezer staple into the main event.

Ready in under 30 minutes, 1 of your 5 a day and naturally gluten free, this delicious, fresh pea and spinach risotto is perfect for the summer months. For a finishing touch, top with parmesan cheese or a vegan/ vegetarian alternative.

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Ingredients:
1 tbsp olive oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
300g arborio risotto rice
1.2 L Cooks’ Ingredients Vegetable Stock, hot (approx. 1-1.2 litres)
80g baby spinach
500g frozen petit pois, defrosted
45g Parmigiano Reggiano or vegetarian alternative, finely grated


Click here to view the full recipe | [ Ссылка ]
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